These Mini Brownie Bites with Eggnog Whipped Cream are great for fall and winter gatherings! They're so adorable and portable! Take a batch to your next party, and keep a batch for yourself ;)
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I often see it as a challenge to cook or bake with ingredients that I don't necessarily LOVE. While I'm not anti-eggnog, I've never been PRO eggnog, either.
As eggnog season approached, I was determined to figure out ways to cook and bake delicious dishes using this festive fall/winter beverage. I kept circling back to the same question: can you whip eggnog, like whipped cream?
I experimented and discovered the answer: YES! With a little help from some supporting ingredients, that is.
Then I decided eggnog whipped cream on its own wasn't enough. Oh, no. It needed a friend. An accompanying treat that I could also infuse more eggnog into.
So I baked up a batch of cute little mini brownie bites and replaced the typical water with some eggnog.
I'm pretty proud of these Mini Brownie Bites with Eggnog Whipped Cream, and I think you'll love them, too!
These desserts are perfect for fall and winter, and especially for holiday parties. They're bite-size and you can eat them just using your fingers - no utensils required. Perfect for passing around at parties or adorning a dessert table. They're topped with cinnamon and mini chips, adding another layer of flavor. Also, they will make your house smell AMAZING while they bake!
Kitchen Tools and Equipment
To make these delectable fall and winter desserts, you'll need:
Mini muffin pan - A 24-cup mini muffin pan is the ideal baking pan to use for these desserts.
Pastry bag and decorating tip - I use a large closed star tip to deceorate.
You only need a few ingredients to make these amazing desserts!
Ingredients for the mini brownie bites
Brownie Mix - while you can totally use your favorite homemade brownie recipe, this recipe calls for brownie mix. Keeps it fast and easy!
Butter - You'll want to melt the unsalted butter in the microwave and let it cool a bit before adding it to the brownie mix.
Eggnog - Use regular eggnog or do what I do: bump up the flavor with a vanilla cinnamon eggnog! (more details on this product below)
Eggs - You'll need two large eggs at room temperature. Take the eggs out 15-30 minutes before you're ready to start baking to bring them to room temperature. This helps them mix smoothly and incorporate well into the batter.
Ingredients for the eggnog whipped cream
Heavy cream - to make eggnog flavored whipped cream, you need the heavy cream to bring up the fat content in order for the liquid to whip into stiff peaks.
Vanilla cinnamon eggnog - This is usually a seasonal beverage available at most grocery stores in the US between September and December. But if you can't find vanilla cinnamon eggnog, you can add one teaspoon of vanilla extract and ¼ teaspoon of ground cinnamon to the eggnog.
Confectioner's sugar - AKA powdered sugar. If you don't have any confectioner's sugar on hand, you can either make your own, or you can use equal parts granulated sugar instead.
How to Make Mini Brownie Bites
Start by preheating the oven to 325°F for nonstick pans or darker pans (350°F for light-colored muffin pans). Spray a 24-cup mini muffin pan with nonstick cooking spray, or use mini cupcake liners to line each cup; set aside.
Make the mini brownie bites
In a large mixing bowl, add the brownie mix.
Then using a hand mixer (or in a stand mixer), combine the brownie mix, melted butter, and eggnog.
Beat the eggs in one at a time. Mix until fully combined.
Using a spoon, small ice cream scoop, or melon baller, scoop about one tablespoonful of batter into each of the mini muffin pan cups.
Bake at 325°F for 25 to 30 minutes, just until a toothpick inserted into the center of a brownie cup comes out somewhat clean. The brownies will continue to bake for a few minutes out of the oven, so if the toothpick is squeaky clean, the brownies may be too hard once they've settled. If the toothpick has too much wet brownie batter on it, then it's not baked enough.
Once the brownies are done baking, remove them from the oven and use the bottom of a large wooden spoon or an ice cream scoop (as seen in the photo above) to gently push down the center of each mini brownie bite. Take care NOT to push all the way through the bottom - just until about the middle.
Allow the brownie bites to cool in the pan or on a wire rack.
Make the Eggnog Whipped Cream
While the brownies are cooling, make the eggnog whipped cream
In a stand mixer or a large chilled bowl using a hand mixer, briskly beat together the heavy whipping cream, eggnog, and confectioner's sugar for several minutes until stiff peaks form.
Scoop the whipped topping into a pastry bag outfitted with a large star tip. Then gently pipe just enough whipped topping into the center of each mini brownie bite until the topping barely peeks out of the top.
Sprinkle ground cinnamon and mini chocolate chips over the tops of each mini brownie bite. Serve immediately
The best way is to store the brownies and whipped topping separately, each in their own airtight containers. Then pipe the topping into the mini brownies just before you're ready to serve.
Yes, absolutely! Feel free to use your favorite homemade brownie recipe. Or try using my Pinot Noir Brownie recipe but omit the Pinot Noir.
For added insurance, line each mini muffin cup with mini cupcake liners.
More Fall and Winter Desserts To Bake
- Chocolate Bourbon Pecan Pie
- Mini Gingerbread Bundt Cakes
- Chocolate Chip Almond Biscotti
- Mint Chocolate Brownies
- Pumpkin Cream Cheese Swiss Roll
Mini Brownie Bites with Eggnog Whipped Cream
For the mini brownie bites
- 1 (16 ounce) package of brownie mix
- 2 large eggs, at room temperature
- ½ cup (1 stick) unsalted butter, melted
- 2 Tablespoons eggnog
For the eggnog whipped cream
- 1 cup heavy whipping cream
- ½ cup eggnog
- 2 Tablespoon confectioner's sugar
- ground cinnamon, for serving
- mini chocolate chips, for serving
Make the Mini Brownie Cups
- Spray a mini muffin pan with nonstick cooking spray, or like with mini cupcake liners. Set aside.
- Preheat oven to 325°F (for nonstick or darker pans; for light pans, preheat to 350°F).
- In a stand mixer with paddle attachment or in a large bowl using a hand mixer, mix together the brownie mix, melted butter and eggnog. Then beat in the eggs one at a time, just until all ingredients are well incorporated.
- Scoop about one tablespoonful of brownie batter into each prepared mini muffin cup in the pan. Place in the oven and bake at 325°F for 25 to 30 minutes, or until a toothpick inserted into the center of a brownie comes out just about clean.
- As soon as the brownies are fully baked, remove them from the oven. Then use the bottom of a large wooden spoon or the bottom of an ice cream scoop to gently poke a hole in the center of each mini brownie bite, taking care not to go all the way to the bottom of the brownies. Set aside to cool
Make the Eggnog Whipped Cream
- While the prepped mini brownie bites are resting, in a large bowl, whisk or beat together the heavy whipping cream, eggnog, and confectioner's sugar for several minutes, until stiff peaks form.
- Spoon the whipped topping into a pastry bag outfitted with a closed star pastry tip. Then pipe just enough whipped topping into each of the centers of the mini brownie bites. Sprinkle ground cinnamon over each and top with mini chocolate chips.